Instructions: Preheat the oven to 160C and line a 20cm round cake tin with baking paper.

Place prunes, apple juice and bicarb soda in a saucepan, bring to the boil, turn off heat, cover and leave to cool. Once cool, puree until smooth.

Sift the self-raising flour and cocoa and stir into the cooled prune puree.

Beat egg whites until stiff, adding sugar gradually. Fold half the egg whites into the prune mixture then fold in the remaining egg whites. Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean. Cool and, just before serving, sieve icing sugar over the top.

Serve with a coulis made from pureed raspberries (buy them frozen and thaw). Puree with some apple juice for coulis. Or with low-fat ice cream or low-fat fruche.

This is nothing like mud cake, but mud cake has 80g of fat per serve and this has only 1g of fat per serve, and it does satisfy your craving for chocolate cake.

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